Ingredients
Scale
- 1 medium Spaghetti Squash (about 2–3 pounds)
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 cup Nutritional Yeast (optional, for cheesy flavor)
- 2 tablespoons Fresh Parsley, chopped (for garnish)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits from both halves.
- Step 3: Drizzle the inside of each squash half with olive oil. Sprinkle with garlic powder, oregano, salt, and pepper.
- Step 4: Place the squash halves cut-side down on the prepared baking sheet.
- Step 5: Roast in the preheated oven for 40-50 minutes, or until the squash is tender and you can easily pierce it with a fork.
- Step 6: Remove from oven and let cool slightly. Use a fork to scrape the flesh of the squash, creating spaghetti-like strands. Transfer the strands to a bowl. If using, toss with nutritional yeast. Garnish with fresh parsley and serve.
Notes
- Leftover roasted spaghetti squash can be stored in an airtight container in the fridge for up to 4 days.
- For best results, reheat the squash in a skillet with a little olive oil to prevent it from drying out.
- Serve the spaghetti squash as a healthy alternative to pasta with your favorite paleo-friendly sauce and protein.
- Don't be shy with the seasonings; spaghetti squash is mild, so a generous sprinkle ensures great flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American